The brewery was founded in 1892 in the city of Tendo, Yamagata Prefecture. Tendo lies in the Yamagata Basin, surrounded by high mountains. Summers can be extremely hot (up to +35°C), while winters are cold with over a meter of snowfall. Dewazakura sake typically has a gorgeous floral aroma and a clean structure. 
Its pure and fruity taste is born during the icy cold winter brewing season, reflecting a longing for spring. 

Handcrafted Brewing by Master Toji 

In their over 100-year-old wooden building, Dewazakura brews in small batches using traditional methods, under the guidance of the Toji (master brewer). The current Toji, Mr. Shinichi Sato, is over 70 years old and has a well-trained body built through years of hard work. His vast experience and leadership have shaped Dewazakura’s distinctive flavor, which was honored with the Champion Sake Award, the highest accolade at the International Wine Challenge (IWC). The brewery values traditional methods while investing in modern equipment such as their own rice-polishing machines, pasteurization units, and deoxidizers. Their unwavering efforts to achieve top-tier quality are evident from the very first sip of their sake. 

Dewazakura helped define the Ginjo Style 

Since 1980 Dewazakura was among the pioneers who established the Ginjo style as early as the 1980s—at a time when the word "Ginjo" was still unfamiliar to most people. Their signature product, DEWAZAKURA “Cherry Blossom” (Japanese: Oka Ginjo), was first released in 1980. “Cherry Blossom” was awarded Best Ginjo Sake at the Japan Sake Awards for 12 consecutive years. Even today, it remains a leading Ginjo sake in Japan and is often used in sommelier training as a textbook example of the Ginjo style. We highly recommend this sake to anyone wanting to experience true Ginjo. 

A pioneer of local sake concepts 

The brewery is also a pioneer in promoting the concept of "local" sake. For instance, DEWAZAKURA “Blossom of the North” Junmai Ginjo is made using locally grown rice (Dewa San San), local koji mold (Oryzae Yamagata), and local Yamagata yeast. While the Ginjo style often features expressive, tropical-fruit aromas, Dewazakura’s sake showcases a harmonious floral bouquet that gives it a unique and charming character. 

Their Award-Winning sake Is enjoyed worldwide 

Dewazakura's president, Mr. Masumi Nakano, is the fourth generation of the Nakano family. With the mission to "make Ginjo a familiar word around the world," he has established a strong global presence. Today, the brewery exports to about 30 countries. Mr. Nakano served as a representative of the Japan Sake and Shochu Makers Association and currently chairs the Yamagata Prefecture Sake Brewers Association. The brewery has received numerous prestigious awards, both domestically and internationally. In 2008, DEWAZAKURA “Ichiro” was named Champion Sake at the IWC (International Wine Challenge)—the world’s best sake. In 2016, the brewery received both the Champion Sake and Sake Brewer of the Decade awards. Enjoy the internationally acclaimed flavor and experience the northern terroir and the soul of Japanese craftsmanship.